Exotic Irresistible Mango Chutney - Culinary Delight
Prep Time
25 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 35 minutes
Servings
Approximately 4 cups
Yield
4 cups
Calories
Approximately 60 calories per tablespoon
Embark on a taste adventure with the Exotic Irresistible Mango Chutney, a masterpiece that marries the lush sweetness of mangoes with an enchanting mix of spices.
This chutney is not just a condiment; it’s a journey through the senses, featuring ripe, juicy mangoes at its heart.
The addition of exotic spices like cardamom, star anise, and a hint of saffron elevates it from the familiar to the extraordinary.
Each bite is a discovery of flavors, from the initial sweetness of the mango to the complex, aromatic warmth of the spices, ending with a gentle, lingering heat from the chili.
The texture is rich and thick, making it an ideal companion for everything from artisanal cheeses to your favorite grilled dishes.
Its vibrant color and glossy sheen add a touch of elegance to any plate, inviting even those new to the kitchen to explore the art of pairing and cooking.
Whether you’re dressing up a weekday meal or entertaining guests, the Exotic Irresistible Mango Chutney promises to be a conversation starter and a palate pleaser.
Ingredients
- 5 ripe mangoes, peeled and finely chopped – The heart of the chutney, providing a lush, sweet base.
- 1 1/2 cups sugar – Balances the acidity and adds to the chutney’s glossy finish.
- 1 cup apple cider vinegar – A milder vinegar that complements the mangoes.
- 2 cinnamon sticks – Adds a warm, woody aroma.
- 2 star anise – Contributes a sweet, licorice-like flavor.
- 1 tsp cardamom pods, crushed – Brings a citrusy, spicy warmth.
- 1/4 tsp saffron threads – Imparts a luxurious aroma and a golden hue.
- 2 red chili peppers, finely chopped – For a subtle heat that builds with each bite.
- 1/2 cup raisins – Adds texture and a burst of sweetness.
- 1 tsp salt – Enhances the flavors and balances the sweetness.
Instructions
- In a large, heavy-bottomed saucepan, combine the chopped mangoes, sugar, and apple cider vinegar. Stir over medium heat until the sugar completely dissolves.
- Add the cinnamon sticks, star anise, crushed cardamom pods, saffron threads, chopped chili peppers, raisins, and salt to the saucepan. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for about 1 hour and 10 minutes, or until the chutney thickens and the mangoes are soft but still retain some texture.
- Remove the cinnamon sticks and star anise. Allow the chutney to cool to room temperature.
- Once cooled, spoon the chutney into sterilized jars, seal tightly, and store in the refrigerator.
Tips & Tricks
- Choosing Mangoes: Opt for mangoes that are ripe but firm to ensure they don’t become too mushy during cooking.
- Flavor Adjustment:Â Taste the chutney as it cooks and adjust the spices according to your preference. More chili can be added for heat.
- Storage:Â Properly stored in the refrigerator, the chutney can last for up to 3 months.
- Pairing:Â This chutney pairs beautifully with curries, cheeses, and as a glaze for grilled meats.
Mise en Place
Ingredients
Utensils
- Ripe mangoes
- Sugar
- Apple cider vinegar
- Cinnamon sticks
- Star anise
- Cardamom pods
- Saffron threads
- Red chili peppers
- Raisins
- Salt
- Large, heavy-bottomed saucepan
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
- Spice grinder (for cardamom pods, if necessary)
- Sterilized jars for storage
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